Patrick Oconnell
Homemade ricotta cheese is made from a few simple ingredients and can be easily prepared at home. While the traditional method involves using the whey leftover from cheese-making, it is also possible to make ricotta-like cheese by heating milk and coagulating it with an acid such as lemon juice or vinegar. The resulting curds are then strained, and the final consistency of the cheese depends on the draining time. Homemade ricotta is known for its superior texture and flavour compared to store-bought options, and it can be used in a variety of dishes, both sweet and savoury.
| Characteristics | Values |
|---|---|
| Number of Ingredients | 3-4 |
| Main Ingredients | Milk, Lemon Juice |
| Other Ingredients | Salt, Cream, Vinegar |
| Equipment | Saucepan, Strainer, Cheesecloth, Bowl, Slotted Spoon |
| Time | 30 minutes-1 hour |
| Storage | Refrigerate in an airtight container for up to 5 days |
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What You'll Learn
Milk, lemon juice, and time
Homemade ricotta cheese is made from milk, lemon juice, and time. The process is simple and can be completed in less than an hour, including straining time. The milk is heated to around 190-200°F, and then lemon juice and a pinch of salt are slowly stirred in. The mixture is then left to stand for 10-15 minutes until it curdles. The curds are then strained through a cheesecloth-lined colander or basket, and the whey (the liquid that remains after curdling) is drained off. The length of time the mixture is left to drain will depend on the desired consistency of the ricotta. For a firmer ricotta, it should be drained for at least 20 minutes, while for a creamier, spreadable version, 3-5 minutes is enough.
The role of each ingredient:
Milk: The base of the ricotta cheese recipe is milk. While cow's milk is most commonly used, other types such as goat, sheep, or even buffalo milk can also be used. The milk is heated to separate it into curds and whey, with the curds forming the basis of the ricotta cheese.
Lemon juice: Lemon juice is added to the warmed milk to coagulate and curdle the milk, separating it into curds and whey. The lemon juice also adds a touch of lemony flavor to the ricotta, which can be desirable in some applications, such as when dolloping the ricotta onto pancakes.
Time: Time is an essential ingredient in making homemade ricotta cheese. Firstly, it is needed to allow the milk to heat gradually to the correct temperature. Secondly, time is required for the mixture to stand and curdle, and then for the curds to drain and separate from the whey. The length of time allowed for these processes will determine the consistency of the final product, with a longer draining time resulting in a drier, firmer ricotta, and a shorter time producing a wetter, creamier cheese.
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Heating and coagulation
Ricotta is the Italian word for "re-cooked", which refers to the two-stage heating and coagulation process that goes into making the cheese. This is not just a trivial fact, but an essential aspect of what ricotta is. The "re-cooking" process involves heating the whey leftover from making cheese with sheep's or cow's milk. The result is what is called a "whey cheese" in English, although Italians would disagree with this classification as it is made from remnant proteins in whey, not the curds of milk.
The primary proteins in milk are casein proteins and whey proteins. When you coagulate milk with rennet, the caseins bond and form a solid structure, not the whey proteins. This means that cheese has a high casein protein content.
When you reheat the whey, the whey proteins coagulate into their own fluffy little curds, and ricotta is formed. Some producers add a portion of milk or cream back into the whey before making ricotta to boost its fat and casein content. This practice is allowable and makes ricotta production more fail-safe, but purists stick with whey and only whey.
To make ricotta at home, you can heat milk and coagulate it with lemon juice or vinegar to make a ricotta-like substance. This is technically a fresh cheese and not ricotta at all, as it includes the full host of both casein and whey proteins.
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Straining and storing
Straining your homemade ricotta cheese is a crucial step in achieving the desired consistency. The length of time you choose to strain your ricotta will determine whether you end up with a wetter or drier curd. For a wetter, looser ricotta that is perfect for pizzas, a shorter straining time of around 3 to 5 minutes is recommended. On the other hand, if you're aiming for a drier, firmer ricotta that is better suited for desserts like cannoli, you'll want to extend the straining time to at least 20 minutes, or even up to an hour.
To begin the straining process, you'll need a fine-mesh strainer or a colander lined with cheesecloth, which is placed over a bowl to catch the whey. Using a slotted spoon, carefully transfer the curds to the strainer and let gravity do its work as the excess liquid drains away. Be mindful not to pour all the milky liquid through the strainer, as this can clog it and hinder the draining process.
Once you've achieved your desired consistency, it's time to store your homemade ricotta cheese. Fresh ricotta is best enjoyed immediately, but it can also be refrigerated. Covering it or storing it in an airtight container will help extend its shelf life. When properly stored, ricotta cheese can last in the refrigerator for up to 2 to 5 days, depending on the source. However, it's worth noting that homemade ricotta is best when consumed freshly made.
If you're thinking ahead and want to store your ricotta for later use, freezing is an option, but it's important to be aware of the potential change in texture. Frozen ricotta tends to become watery upon thawing due to the breakdown of cell structures. This thawed ricotta can still be used, but it may be more suitable for dips or spreads rather than recipes where a firmer texture is required.
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The role of whey
Whey plays a crucial role in the production of ricotta cheese, and its involvement in the process is even reflected in the name of the cheese itself. The word "ricotta" comes from the Italian word "recooked," which refers to the process of reheating whey to create ricotta. Therefore, while ricotta is often considered a type of cheese, it is technically the byproduct of cheese production, specifically the re-cooking of whey.
Whey is a cloudy, yellowish liquid that separates from milk during the process of making cheese. When milk is coagulated with rennet to make cheese, the casein proteins bond and form a solid structure, while the whey proteins remain in liquid form. This whey liquid is then reheated, causing the whey proteins to coagulate and form their own curds, resulting in ricotta.
The traditional method of making ricotta involves using the whey leftover from other cheese-making projects. This whey is then reheated, and the resulting ricotta curds are separated from the remaining liquid. However, it is important to note that not all whey is created equal when it comes to ricotta-making. The whey used in traditional ricotta production comes specifically from cheese-making processes that use starter cultures and rennet.
The consistency of the final ricotta product depends on the amount of time it is allowed to drain. A drier, firmer ricotta is achieved by draining for a longer period, while a wetter, looser ricotta is obtained with a shorter drainage time. Additionally, the whey that is drained off during the ricotta-making process is not wasted. It can be added back to the ricotta to adjust its consistency or used in various other culinary applications, such as in baked goods, bread, pizza dough, or even mixed with pancake mix.
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Ricotta recipes
Ricotta is a soft curd cheese with a mild flavour and creamy texture. It is delicious when paired with bold flavours like tomato marinara, basil pesto, or roasted garlic. It can also be enjoyed with fruit and a drizzle of honey over crostini.
Ingredients
Ricotta can be made with just three or four simple ingredients: milk, lemon juice, and salt. Some recipes also include vinegar or cream.
Method
The process of making homemade ricotta is simple and quick, taking less than an hour to complete. It involves heating milk and coagulating it with an acid (usually lemon juice or vinegar) to create a "ricotta-like substance". This is technically a fresh cheese, as traditional ricotta is made by reheating the whey leftover from the cheese-making process.
Once the milk has been heated and the lemon juice and salt have been added, the mixture is left to stand until it curdles. It is then strained through a cheesecloth-lined colander or basket, with the remaining curds transferred to a strainer to drain. The length of draining time depends on the desired consistency of the ricotta, with shorter times creating a smoother, creamier texture.
Storage
Homemade ricotta can be stored in an airtight container in the refrigerator for up to five days, although it is best when freshly made. It can also be frozen but may become watery upon thawing, making it better suited for dips or spreads.
Uses
Ricotta is a versatile ingredient that can be used in both sweet and savoury dishes. It is commonly used in Italian dishes such as lasagna, stuffed pasta, and cheesecake. It can also be spread on bread or baguette, dolloped onto pancakes, or used in crepes with mixed berries.
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Frequently asked questions
Homemade ricotta cheese is made from milk, lemon juice, and salt. Some recipes also add cream and/or vinegar to the mix.
The process of making ricotta cheese at home is simple and requires no special equipment. Heat milk in a saucepan over medium heat until it reaches 190-200°F. Then, stir in lemon juice and salt, and let the mixture stand until it curdles. Line a strainer with cheesecloth and pour the curdled milk into it, allowing the liquid (whey) to drain. The length of time you let it drain will depend on whether you want a wet or dry ricotta.
Homemade ricotta cheese will last for 2-5 days if stored in an airtight container in the refrigerator. It can also be frozen but will become watery once thawed.
